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	liaison lettuce levant levulose liaison Liebfraumilch Liederkranz cheese Lillet Definition: [lee-ay-ZON; lee-AY-zon] In cooking, a liaison is a thickening agent for soups, sauces and other mixtures. Beurre manié, roux, egg yolks or starches such as flour, cornstarch and arrowroot are among those agents used for thickening. A liaison is sometimes also referred to as a binder. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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